Crock Pot Spinach Artichoke Dip

 

• 1 10 ounce bag fresh spinach, roughly chopped
• 1 14 ounce can artichoke hearts, roughly chopped
• 1 8 ounce block cream cheese, cut into cubes
• 1 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 4 cloves minced garlic
• salt and pepper to taste

Instructions

• Add all ingredients to a small crock pot and stir. Put the lid on and set on LOW for 2 hours. After 1 hour, remove lid, and stir. Replace lid and continue to cook for 1 additional hour.
• Stir dip and taste to adjust seasoning with salt and pepper. Serve with crackers or chips.  Tiffany 2021taken from asouthernsoul.com 
  

Million Dollar Chicken Bake

• 2 lbs boneless, skinless chicken breasts thinly cut or pounded
•  6 oz cream cheese softened
•  1/4 cup mayonnaise
•  1/2 cup crispy bacon crumbled (about 8 slices)
•  1/2 cup green onions chopped (about 4 onions)
• 1.5 cups colby jack cheese shredded

Garnish

•  crumbled bacon
•  green onions

Instructions

• 1. Preheat the oven to 350˚F
• In a medium sized bowl, mix cream cheese, mayo, bacon crumbles, green onion and half of the cheddar cheese together until combined.
• Place the chicken breast in a baking dish and spread the cheese mixture over the chicken. Top with remaining cheddar cheese.
• Bake for 30-40 minutes or until chicken is cooked through (165˚F internal temperature)
• Garnish with additional bacon and green onions and serve hot!

 taken from easyfamilyrecipes.com

Tiffany 2020

Crusty Italian Parmesan Bread

Crusty Italian Parmesan Bread

Ingredients

• 3-4 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp dry active yeast
• 1-1/2 cups lukewarm water 115 degrees is perfect
• 1 tbsp Parmesan cheese
• 1 tbsp granulated garlic 
• 1/2 tsp onion powder  
• 1/2 tsp basil
• 1/2 tbsp parsley

Instructions

• In a medium size bowl, combine 3 cups of the flour, salt, yeast & water & mix with a wooden spoon until fully combined
• Place plastic wrap over the top of the dough (touching the dough- not just covering the top of the bowl)
• Set aside in a warm, dark place to rest at least 8 hours (up to about 24 hours)
• Remove dough from bowl & place on a well-floured surface & work into a ball (if it's too wet or sticky you can work more flour in- but it should not be too firm)
• Allow to rest approx 30 minutes
• Place cast iron dutch oven with lid in oven & preheat oven to 450 degrees
• Carefully remove once preheated & spray bottom with cooking spray
• Place dough in pot, slash the top several times
• Sprinkle with cheese, granulated garlic, onion powder, basil & parsley
• Cover & bake 30 minutes
• Remove lid & bake an additional 10-15 minutes or until golden & brown
• (you know it's done if it sounds hollow when tapped with your fingernail)
• Cool slightly before serving
   
  Tiffany
  Taken from kleinworthco.com
  2020

Fresh Berry Salsa & Cinnamon Sugar Chips

Fresh Berry Salsa & Cinnamon Sugar Chips

Cinnamon Sugar Chips

1 pkg. flour tortillas

2 Tbsp. sugar

1 tsp. cinnamon

Preheat oven to 400 degrees.  Combine sugar and cinnamon in a small prep bowl.  Lightly spray tortilla with water using a spray bottle and sprinkle the sugar mixture over it.  Using a pizza cutter, cut each tortolla into 8 wedges; place ina a lignle layer on a baking sheet or stone.  Bake 8-10 minutes or until lightly browned on the edges.  Remove to a cooling rack and cool completely.

Fresh Berry Salsa

1 cup raspberries (fresh or frozen)

2 peaches )fresh or frozen)

2 kiwis

1 lime

2 tsp. lime juice

1 tsp. lime zest

1 tsp. sugar

Chop up the peaches (I use a food chopper) combine with the raspberries.  Slice the kiwis )I use an egg slicer) and then quarter the slices.  Zest the lime ad squeeze 1 tsp. of the juice into the salsa.  Mix in tsp. sugar.  Serve with the cinnamon sugar chips. 

Tiffany

2020

Pumpkin Spice White hot chocolate

Pumpkin Spice White Hot Chocolate

• 1/2 cup International Delight Pumpkin Pie Spice Creamer
• 3 cups whole milk
• 1 1/2 cups white chocolate chips
• Whipped cream and cinnamon for garnish optional

Instructions

1. Heat whole milk and white chocolate chips in crock pot on low for 2-3 hours until chocolate is fully melted and combined with milk.
2. Add International Delight Pumpkin Pie Spice Creamer and allow to heat through.
3. Serve with whipped cream and a sprinkle of cinnamon.
    
    
   Tiffany 2019

Lemon Raspberry Bars

Lemon Raspberry Bars

 Ingredients

For the crust:

• 3 cups graham cracker crumbs
• 12 tablespoons salted butter melted
• 1/2 cup sugar
• Zest of one lemon

For the filling:

• 4 large egg yolks
• 2-14 oz. can fat free sweetened condensed milk
• 1 cup fresh lemon juice
• 1 1/2 teaspoons lemon zest
• 12 ounces fresh raspberries

Instructions

• Preheat the oven to 350F.
• Spray a 9x13" inch baking dish with cooking spray.
• In a bowl, combine graham cracker crumbs, melted butter, sugar, and lemon zest.
• Stir until graham cracker crumbs are moist.
• Press crumbs into the prepared pan.
• Bake for 10 minutes.
• Remove from oven and allow to cool to room temperature.
• Whisk the egg yolks and condensed milk until well mixed.
• Stir in the lemon juice and lemon zest.
• Stir until mixture begins to slightly thicken.
• Gently fold in the raspberries with a spatula. Fold carefully so you don't break the raspberries.
• Pour the lemon raspberry filling evenly over the graham cracker crust.
• Bake for 15 minutes, or until just set.
• Cool to room temperature, then chill for at least one hour before serving.
• Cut into bars and serve.
   
  Tiffany 
  2019

Leige Waffles

Liege Waffles

• 3 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• ½ cup whole milk, lukewarm
• ⅓ cup water, lukewarm
• 2 large eggs warmed up to room temperature
• 2 Tablespoons honey
• 1½ Tablespoons vanilla
• ½ teaspoons salt
• 3 Tablespoons brown sugar
• 1 cup butter, softened to room temperature
• 4 cups bread flour
• 1½ cups Belgian Pearl Sugar

Sweetened Whipped Cream

• 3 cups heavy whipping cream
• ¾ cup granulated sugar
• 2 teaspoons vanilla

Remaining ingredients

• Nutella
• Strawberries
• Cookie Butter
• Raspberries
• Caramel
• Bananas
• Whatever you'd like

Instructions

1. In stand mixer, combine yeast, granulated sugar, whole milk and water. Stir to combine and let yeast sit and activate for 5 minutes.
2. Add in eggs honey, vanilla and salt and beat until well combined.
3. Add in brown sugar and butter and beat until well combined.
4. Add Flour last and knead until dough is formed and is smooth in consistency.
5. Place dough in a medium greased bowl and cover tightly with saran wrap. Let rest for about 3 hours until dough has bulked up more than double in size. Punch dough down, place back in bowl, cover tightly with saran wrap and place in fridge over night. DO NO MIX IN YOUR BELGIAN PEARL SUGAR YET. That step comes in the morning.
6. In the morning, heat up waffle iron.

Prepare Sweetened Whipped Cream

1. Beat heavy cream on high and gradually add in sugar and vanilla until whipped cream is formed. You want it someone on the stiffer side.

Making waffles

1. Remove dough from fridge, it will be very firm. Knead in the Belgian Pearl Sugars.
2. Divide dough into 8-10 equal pieces and roll each piece into a ball.
3. Place on greased waffle iron and cook until golden brown in color.
4. I spread Nutella over my warm waffle, topped with Sweetened whipped cream sliced strawberries but the options are completely up to you!

Tiffany 

2019

Traditional Apple Pie

Ingredients

• 1 recipe for a 9 inch double crust pie Try my Easy No-Fail Pie Crust Recipe
• 1/2 cup butter
• 3 tablespoons flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 6-8 Granny Smith apples peeled, cored, and sliced

Instructions

1. Place the bottom crust in your greased 9-inch pie pan. Set aside.
2. Place apples in a large mixing bowl. Set aside
3. Melt the butter in a medium saucepan. Stir in flour to form a paste.
4. Add water, white sugar, brown sugar, vanilla, cinnamon, and nutmeg, and bring to a boil. Remove from heat.
5. Reserve 2-3 tablespoons sugar mixture. Then toss remaining sugar mixture with apples. Toss or gently stir to fully coat apples.
6. Fill pie pan with sliced apples.
7. Cover with a lattice work crust. (You can also use a traditional one-piece crust top, BUT make sure you have large open slits cut for the next step to work properly)
8. With a pastry brush, brush the remaining sugar mixture evenly over the crust.
9. Bake in a 350° oven for about an hour, or until apple are soft and crust is golden. If you notice your crust is getting too brown, cover with foil and continue baking.
    
   Taken from thegraciouswife.com
   Tiffany 2018

Crock Pot Caramel Apple Cider

Ingredients

• 2 quarts Tree Top Apple Cider
• ½ cup packed Brown Sugar
• 2 tsp. Vanilla Extract
• 3 Cinnamon Sticks
• ½ cup Smucker’s Caramel Sundae Sauce

Instructions

1. Pour Apple Cider into 4 quart Crock Pot.
2. Add Brown Sugar and Vanilla, and stir well.
3. Tie up Cinnamon Sticks in small square of Cheesecloth, and add to Cider.
4. Cover Crock Pot and cook on LOW for 3 hours.
5. After 3 hours, remove Cinnamon Sticks and discard, then add Caramel Sauce to Cider. Stir well, and cook for 30 more minutes.

Stir again just prior to serving. ENJOY

Taken from thefrugalgirls.com

Tiffany 2018

Mummy Pumpkin Cookies

 

Ingredients

For the Crust :

• 1 cup (2 sticks) unsalted butter cut into cubes-chilled
• 2 and 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 Tablespoons ice water

(or you can use 1 package Refrigerated Pie Crust (2 crusts))

For filling and topping:

• 3/4 cup reduced pumpkin puree (place 1 cup pumpkin puree on several layers of paper towel, wrap and press to soak excess moisture until you get 3/4 cup pumpkin puree)
• 2 oz cream cheese -slightly softened
• 2 tablespoons packed light-brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon of nutmeg
• 1/8 teaspoon allspice
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1 egg white-lightly beaten
• 1/2 tablespoon water
• 2 tablespoon sugar
• 1 teaspoon cinnamon

---

Instructions

1. To make the crust pulse together in a food processor flour, salt and sugar, then add butter and pulse until look like a coarse meal (don’t over-process, just pulse until butter is no longer in large pieces). Add chilled water 1-2 tablespoon at the time and pulse several times( if it doesn’t come together in clumps add remaining water). If you don’t have a food processor you can make the dough using two fork or pastry blender. Gather dough onto working surface, divide into two portions, shape each into 5-inch disk, cover with plastic wrap and chill 1 hour.
2. To make the pumpkin pie filling in a bowl stir together cream cheese, granulated sugar and brown sugar to blend. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg and allspice. Mix in egg yolk and vanilla extract. Cover bowl and chill until ready to assemble the cookies.
3. Preheat oven to 375 F and line large baking sheet with parchment paper, set aside.

To assemble the mummies:

1. Roll out first disk of the dough onto a floured surface to about 13 x 11-inch rectangle . If the edges start to crack a little when rolling, seal them and continue rolling. Trim edges to get straight edges, then cut into rectangles( I made nine 4×3 rectangles, but you can make them smaller or larger, what ever you prefer) Roll out second dough disc and cut into 1/2 inch stripes.
2. Arrange the rectangles, spaced apart on prepared baking sheet and spread heaping 1 1/2-2 tablespoons of pumpkin pie filling onto each rectangle, leaving rim on all sides uncoated. Brush uncoated edges with the mixture of lightly beaten egg white and 1 Tbsp water. Top with strips to create mummy look, then seal edges with your fingertips, and trim the excess of the stripes. Brush the stripes with egg whites and sprinkle with mixture of 2 Tbsp sugar and 1 tsp. cinnamon.
3. Bake until golden brown about 20 minutes.
4. Stick candy eyes onto cooled mummies.

Taken from omgchocolatedesserts.com

Tiffany 2018

Dump and Start Insta Pot Creamy Ziti

Instructions

1. Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, thats okay.
2. Set your Instant Pot to Manual for 6 minutes. Let it naturally release its pressure for an additional 6 minutes then quick release.
3. Add the red pasta sauce to the Instant Pot and give it a stir.
4. SLOWLY add in the cheese while stirring. The cheese will melt and thicken the sauce. The sauce will also thicken as it cools.
5. Enjoy!

Recipe Notes

This is a very saucy dish- If you like yours with less sauce, just cut back on the red pasta sauce at the end.

Tiffany 2018

Crunchy Parmesan Cauliflower Bites

Ingredients:

• 1/2 head of cauliflower, cut into bite sized florets
• 1 1/2 cups panko bread crumbs
• 3/4 cup finely ground Parmesan cheese
• 2 large eggs, whisked
• marinara sauce for dipping
• 1 tbsp fresh parsley, finely chopped (optional, for garnish)

Directions:

1. Preheat oven to 400F. Line a large baking sheet with parchment paper.
2. Add panko and cheese to a large bowl and then mix together until thoroughly combined. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don't want to dampen your breadcrumbs with excess egg because then they won't stick to the cauliflower. Then roll in bread crumb mixture until fully coated and place on a baking sheet lined with parchment paper. You may need to press on the coating to help get it to stick to the cauliflower bites. Repeat until all cauliflower is coated.   
3. Bake for about 20-25 minutes until coating is a dark golden brown and crunchy. Sprinkle with parsley. Serve with marinara sauce. 

Tiffany 2018

Triple Fruit Salad with Poppy Seed Dressing

Ingredients

• 1 pineapple
• 2 pounds strawberries
• 4 kiwis
• 1 lemon
• 2 tablespoons sugar or honey
• 1 tablespoon poppy seeds

Instructions

1. Prepare the fruits. Pineapple: Cut the pineapple into bite-sized cubes (See the cooking lesson below). Strawberries: Rinse them thoroughly, hull them, and cut the big strawberries into quarters, and the smaller ones in half for bite sized pieces. Kiwis: Peel the kiwi, then cut into bite-sized cubes.
2. Combine all the prepared fruit in a large mixing bowl. Squeeze the juice of one lemon over the fruit. Sprinkle the sugar and poppy seeds over and then stir gently to combine.
3. Chill for at least 30 minutes before serving.

Tiffany 2018

Pecan Pie Cheesecake

Ingredients

For the Crust

• 1-3/4 cups vanilla wafer crumbs (made from vanilla wafers)
• 1/4 cup light brown sugar, packed
• 1/3 cup unsalted butter, melted

For the Pecan Filling

• 1 cup granulated sugar
• 2/3 cup dark corn syrup
• 1/3 cup unsalted butter
• 2 large eggs, lightly beaten
• 1-1/2 cups pecans, chopped
• 1 teaspoon vanilla extract

For the Cheesecake Filling

• 3 - 8 ounce packages of cream cheese, softened
• 1-1/4 cups light brown sugar, packed
• 2 tablespoons all-purpose flour
• 4 large eggs
• 2/3 cup heavy whipping cream
• 1 teaspoon vanilla extract

For the Garnish

• 1 can of Dulce De Leche(this is found in the hispanic section at the grocery store; I found it at Walmart)
• 2/3 cup pecan halves
• 2 tablespoons granulated sugar
• 2 tablespoons water

Instructions

For the Crust:

1. Preheat oven to 350 degrees.
2. Combine the vanilla wafer crumbs and brown sugar.
3. Add the melted butter, stirring to combine.
4. Press evenly into bottom and up the side (about 1-inch or half way up) of a 9-inch springform pan.
5. Bake for 6 minutes.
6. Let Cool.

For the Pecan Filling:

1. In a medium saucepan, stir together (*COLD*) the sugar, corn syrup, butter, eggs, pecans and vanilla; bring to a boil over medium-high heat, stirring well.

TIP: Make sure the eggs are thoroughly mixed in before adding heat.

1. Reduce heat to low, and simmer stirring when needed (about once ever minute) 6 minutes.
2. Pour into prepared crust. Set aside.

For the Cheesecake Filing:

1. Reduce oven temperature to 325 degrees.
2. Beat the cream cheese until creamy.
3. Add the brown sugar and flour beating until fluffy.
4. Add eggs, one at a time beating just until combined after each addition.
5. Stir in cream and vanilla.
6. Pour cheesecake mixture over pecan filling.

TIP: For protection - I always place my cheesecake on a cookie sheet.

1. Bake for 1 hour.
2. Turn oven off and leave cheesecake in oven with oven door closed for 1 hour.
3. Run a knife around edges of cheesecake to release sides. DO NOT TAKE OUT OF PAN.
4. Let cool 30 minutes on wire rack and place in refrigerator to cool completely (ideally overnight).
5. Release the sides of the springform pan and place the cheesecake on a platter or cake plate.

For the Garnish:

1. Empty the can of Dulce De Leche into a microwave safe bowl and heat on high for 30 seconds or until the caramel is easy to spread.
2. Spread on the top of the cheesecake to the sides but not over the edge.
3. Spread pecans on a sheet pan.
4. Preheat oven to 350 degrees.
5. Place pecans in oven and toast.
6. In a small saucepan add toasted pecans, sugar and water.
7. Over medium high heat, bring sugar mixture to a boil, reduce heat and cook until the syrup thickens, the pecans are fully coated and most of the moisture is absorbed.
8. Pour pecans onto a piece of parchment paper to cool.
9. When cooled, decorate the top of the cheesecake.
10. Store in refrigerator.

NOTE: TAKE THE CHEESECAKE OUT OF THE REFRIGERATOR 30 MINUTES BEFORE SLICING!

taken from ladybehindthecurtain.com

Tiffany 2017

Asiago Chicken with Bacon Cream Sauce

Ingredients

• 4 small chicken breasts or 2 large chicken breasts halved
• 1 and 1/2 tablespoons vegetable oil
• salt and pepper
• 4 garlic cloves, minced
• 1 cup chicken stock
• 8 slices bacon, cooked and drained of fat, chopped
• 5 lemon slices
• 1 cup half and half
• 1/2 cup asiago cheese, shredded
• 2 tablespoons fresh parsley, chopped
  Coupons

Instructions

1. Generously season the chicken with salt and pepper on both sides. Heat vegetable oil in a large skillet. Cook chicken breasts on medium-high heat - about 2 minutes on each side, to brown a bit. Chicken doesn't have to be cooked through - you'll continue cooking it later. Remove the chicken from the skillet.
2. Add minced garlic to the same skillet - cook on medium heat for about 30 seconds, scraping the bottom of the pan. Deglaze the pan with the small amount of chicken stock. Add the remaining chicken stock (total of 1 cup).
3. Add half the bacon (cooked, fat should be drained off, and chopped into small chunks) to the chicken broth.
4. Add the chicken back to the pan, on top of bacon and in the chicken broth. Arrange 5 thin lemon slices around chicken breasts - and cook, simmering on low heat, covered, for about 20 minutes, until the chicken is completely cooked through, and is no longer pink in the center.
5. After the chicken is completely cooked, remove it from the skillet. Remove lemon slices from the skillet - it's very important that you remove them now, do not leave them in for the sauce otherwise it will be too sour. Add 1 cup half and half to the skillet. Bring to boil and mix everything well, scraping from the bottom. Add 1/2 cup shredded Asiago cheese and stir to melt completely, about 30 seconds. Immediately reduce to simmer, add chicken breasts back to the skillet and reheat.
6. To serve, spoon some of the sauce over the chicken breasts, and sprinkle with the remaining chopped bacon and chopped parsley.

 Tiffany 2017

Strawberry Pecan Pretzel Salad

• 1 cup crushed pretzels
• ½ cup chopped pecans
• ¾ cup brown sugar
• ¾ cup butter, melted
• 2 cups diced strawberries
• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 tsp vanilla
• 8 oz whipped topping

Mix together crushed pretzels, chopped pecans, brown sugar and melted butter

 

Spread on a large baking sheet with sides (I used my jelly roll pan) and bake at 400 degrees for 7 minutes. Allow the mixture to cool and then break it into small pieces.

 

Beat together softened cream cheese, granulated sugar and vanilla.

 

Fold in whipped topping.

 

Before serving, stir the diced strawberries and sugared pretzels and pecans into the cream cheese mixture.

 

Tiffany 2017

taken from www.thegunnysack.com

 

Blueberry Lemon Yogurt Cake

Ingredients:

• 1 ½ cups flour
• 2 tsp. baking powder
• ¼ tsp. salt
• 1 cup sugar
• 1 cup plain Greek yogurt
• 4 eggs
• 2 tsp. grated lemon zest
• ½ tsp. vanilla
• ½ cup canola oil
• 6 ounces fresh or 1 cup frozen blueberries (see notes)

Directions:

1. Move an oven rack to the middle position and preheat oven to 350°F. Line a loaf pan with parchment paper and coat with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated.
4. Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean. Remove from the oven and cool in the pan for 10 minutes.
5. Using a sharp knife, slice around the inside of the loaf pan to loosen the cake and flip out onto a wire rack set over a baking sheet. Cool the cake completely.

• If using frozen blueberries, leave them frozen right up until the moment you are going to stir them in. Then, fold them in with as few strokes as possible. If you do see some residual purple streaks in the batter, they likely won't bake up that way. In my experience, the cake looks the same as one made with fresh blueberries.

Tiffany

2017

Fresh Berry Salsa and Cinnamon Sugar Chips

Cinnamon Sugar Chips

1 pkg flour tortillas

2 Tbsp Sugar

1 tsp cinnamon

Preheat oven to 400 degrees.  Combine sugar and cinnamon in a small prep bowl.  Lightly spray tortilla with water using a spay bottle and sprinkle the sugar mixture over it.  Using a pizza cutter, cut each tortilla into 8 wedges; place in a single layer on a baking sheet or stone.  Bake 8-10 minutes or until lightly browned on the edges.  Remove to a cooling rack and cool completely.

Fresh Berry Salsa

1 cup raspberries (fresh or frozen)

2 peaches (fresh or frozen)

2 kiwis

1 lime

2 tsp lime juice

1 tsp lime zest

1 tsp. sugar

Chop up the peaches (I use a food chopper) combine with the raspberries.  Slice and quarter the kiwis and add to the berries.  Zest the lime and then squeeze 1 tsp of juice into the salsa.  Mix in 1 tsp. sugar.  Serve with the cinnamon sugar chips.

Tiffany

2017

Crock Pot Parmesan Ranch Mushrooms

• 2 (8 ounce) fresh mushrooms
• ¹⁄₂ cup butter, melted
• 1 ounce ranch dressing mix (hidden valley, 1 package)
• 2 tablespoons parmesan cheese, as much as desired

1. Put the mushrooms in the crockpot.
2. Melt butter in a bowl and add the Hidden Valley Ranch Dressing Package.
3. Mix well and pour over mushrooms in the Crockpot.
4. Sprinkle with about two teaspoons of Parmesan Cheese or more to your liking.
5. Cook in crockpot at low for 4 hours.
6. It gives a delicious side dishes or topping for a steak.

Tiffany   2017

Not Yo' Mama's Banana Pudding

Ingredients

• 1 (12 oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) package cream cheese, softened
• 2 cups milk
• 1 (5 oz) box instant French vanilla pudding mix
• 6 to 8 bananas, sliced
• 2 bags chessmen cookies

Preparation

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Tiffany 2016 

recipe from pauladeen.com